This recipe can be made almost entirely from store cupboard and freezer ingredients - and it's both satisfying and delicious. No wonder it's on permanent dinner rotation in my house!

Ingredients

enough pasta for 2 people (I used strozzapreti pasta which really grips the sauce)

1-2 Tbsp olive oil

2 shallots, finely chopped

1 clove garlic, crushed

2 small boneless skinless chicken breasts, cubed

¾ cup fresh (or frozen) peas

a little flour

125ml single cream

2-generous Tbsp basil pesto

salt and freshly ground black pepper

grated Parmiggiano cheese to serve

Instructions

Prepare the pasta in plenty of boiling salted water according to the package instructions.

While the pasta is cooking, heat the oil in a large heavy frying pan and add the shallots and garlic. Sautée over medium heat for a few minutes, then add the cubed chicken. Continue to cook until the chicken is cooked through and the onions are soft and translucent (but do NOT brown them).

Add the peas and continue stirring for a few minutes. When the peas start to soften, stir in the flour – enough so that all the liquid in the pan is absorbed. Stir constantly to prevent lumps.

Stir in the cream a little at a time, stirring continuously, then stir in the pesto and mix well. If the sauce is too thick, thin it with a few spoonfuls of the pasta cooking water.

When the sauce has reached the desired consistency, turn off the heat, check for seasoning and add salt and pepper as necessary.

Drain the pasta and return it to the cooking pot. Add the sauce to the pasta and mix well. Divide the pasta among two serving bowls and serve.